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PBC - Workbook

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PBC - Workbook

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Trainee Workbook

Professional Bartender Course

This workbook belongs to

introduction
Introduction
About Us

Welcome to the Fling Bar Services, Professional

Bartender Training Course!

Fling Bar Services is a group of professional bar developers and hospitality operators dedicated to the
improvement of bartending, hospitality training, bar operation and drinks service world-wide.
Founded in 2003, the Fling team have worked on five continents and in nearly 40 countries, providing
professional bar development, training, consultancy and opening support to some of the most exclusive bars,
restaurants, hotels and resorts in the world.
With offices in both the UK and UAE, as well as a privately-owned bar & restaurant in SE Asia, Fling Bar Services
bring a global insight, not only into products, styles and techniques but also peoples and cultures. This coupled
with a passionate belief in setting an international mindset into a local context is reflected in the custom
designed training programmes befitting anyone looking to gain a foothold in this exciting industry.
Our training is accredited by the United Kingdom Bartenders Guild, the UK chapter of the International
Bartender’s Association, and our award-winning team of consultants and trainers have many cocktail competition
and industry accolades including finalists in the “educator of the year” category at Imbibe Magazine’s annual
awards.
Many of our clients are also award-winning and we have helped them achieve success in the bar category with
notable awards for One&Only The Palm, Dubai winning “Best New Bar” for 101 in the 2012 Time Out awards and
Qbara Restaurant, Lounge & Bar in Dubai highly commended in the same category in 2014.
In 2015, The Spirits Business declared both Qbara Restaurant, Lounge & Bar and Fume Neighbourhood Eatery in
the “Top 5 Bars in Dubai”. Shortly after opening in 2016, Gold on 27 was shortlisted in a Dubai Bar Guide by
Hamish Smith, editor of the World's 50 Best Bars. Rüya was awarded “Best Newcomer” in the 2017 Time Out
awards.
Some of our current and previous clients include:
Gold On 27, Burj Al Arab, Dubai
Rüya, Dubai
Qbara Restaurant, Lounge & Bar, Dubai
Fume Neighbourhood Eatery, Pier 7, Dubai
China Grill, Dubai
Tamba, Abu Dhabi
Raffles Istanbul, Turkey
Le Groupe Yannick Alléno / Sofitel Le Faubourg, Paris, France
The Peninsula Hong Kong
W Hong Kong, Doha and Maldives
Velaa Private Island, Maldives
One&Only The Palm, Cape Town, Le St Geran, Reethi Rah and Royal Mirage
Rosewood Jumby Bay, Las Ventanas and Al Faisaliah Hotel
The Grove, London
Four Seasons Abu Dhabi, Doha, Casablanca, Bosphorus Istanbul and St. Petersburg
And brands including: St. Regis, Conrad, Constance, LUX*, Kempinski, Hilton, Anantara, Sheraton, Westin, Six
Senses, Banyan Tree, Millennium and more.

________________________________________________________________________________
All training materials remain the property of Fling Bar Services Ltd and may not be
reproduced, transmitted or transferred without written management permission
[email protected] | www.flingbarservices.com
Introduction
Objectives

Course Objectives

What do you think are the objectives of this training course?

How can we achieve those things?

1) Practical training

2) Knowledge Training

3) Beverage Development

4) Working ethics

Course Expectations

Before we get into the training, we need to lay down some general ground rules:

1) On time =

2) Mobile Phones should be switched off (or on silent)

3) If you need a break from the training =

4) If you have a question =

Bar Test

1) What does ABV stand for? (1 mark)

A. Alcohol Before Volume
B. Alcohol Behind Volume
C. Alcohol Between Volume
D. Alcohol By Volume

2) What is the American system of measuring alcohol known as? (1 mark)

A. Proof
B. ABV
C. Percentage
D. ML

3) Which method do you use to make a Bloody Mary? (1 mark)

A. Shake
B. Stir
C. Pass
D. Build

4) True or false? Gin was invented in London, England? (1 mark)

A. TRUE
B. FALSE

5) Which is the correct recipe for making a Negroni? (1 mark)

A. 40ml gin, 10ml Campari, 10ml Rosso Vermouth
B. 30ml gin, 15ml Campari, 15ml Rosso Vermouth
C. 20ml gin, 20ml Campari, 20ml Rosso Vermouth
D. 10ml gin, 20ml Campari, 20ml Rosso Vermouth

6) True or false? A Dry Martini should be shaken not stirred? (1 mark)

A. TRUE
B. FALSE

7) What is the difference between a Cuba Libre and a Rum & Coke? (1 mark)
A. The addition of lime juice
B. The addition of lime wedges
C. The addition of ice
D. It uses Pepsi instead of Coca Cola

8) The Dark & Stormy originated in which country? (1 mark)

A. England
B. Cuba
C. Martinique
D. Bermuda

9) Tequila is a Mexican spirit made from which plant? (1 mark)

A. Blue Cactus
B. Blue Agave
C. Green Cactus
D. Green Agave

10) What is the meaning of brandewijn? (1 mark)

A. Burnt Fruit
B. Burnt wine
C. Hot wine
D. Brandy wine
Introduction
Bar Test

11) True or false? Cognac should always be heated when served to a guest? (1 mark)
A. TRUE
B. FALSE

12) Which of these whiskies is the odd one out? (1 mark)

A. Johnnie Walker Black Label
B. Glenlivet 12
C. Chivas 12
D. J&B Rare

13) How do you change a Dry Manhattan to a Sweet Manhattan? (1 mark)

A. Increase the dry vermouth
B. Add sugar syrup
C. Replace dry vermouth with rosso vermouth
D. Replace gin with bourbon

14) Which liqueur is a Kir made with? (1 mark)

A. Crème de Banane
B. Crème de Cassis
C. Crème de Mure
D Crème de Fraise

15) Rhum Agricole was first produced in which country? (1 mark)

A. England
B. Cuba
C. Martinique
D. Bermuda

16) Which spirit is a Tom Collins made from? (1 mark)

A. Gin
B. Bourbon
C. Vodka
D. Tequila

17) Which fruit is a Rossini made from? (1 mark)

A. Peach
B. Strawberry
C. Raspberry
D. Blackberry

18) Which garnish is used when making a Cosmopolitan? (1 mark)

A. Lemon twist
B. Lime wedge
C. Orange twist
D. Flamed orange twist

19) How many different types of alcohol are there in a Long Island Iced Tea? (1 mark)
A. 3
B. 4
C. 5
D. 6

20) What is the name of the main botanical in gin? (1 mark)

A. Coriander
B. Oris root
C. Juniper
D. Lemon peel

Total /20
The Role
The Role of the Bartender

What IS a Bartender?
Before we learn to become a bartender, we should understand what bartenders actually do.

Let’s compare bartenders to firefighters – they don’t spend all their time at work putting out fires.
In a similar way, bartenders have lots of other official duties to take care of that don’t include making drinks. It is
also worth noting that – like firefighters – bartenders work directly with people. While firefighters are there to aid
their health and well-being, bartenders are there to aid their enjoyment but the fact remains that each situation
and – more importantly – each person is unique and therefore needs a different approach.
Fortunately, bartenders are not the only people who work in the bar, they are part of a bigger team that is
required to ensure the business runs smoothly and the guests go home happy.

The Team
Bars, Restaurants and Hotels are usually split into two distinct staff groups:

1) Front of House (FOH)

2) Back of House (BOH)

We are going to focus on FOH:

 Takes table bookings, meets and greets guests on entry, seats guests, farewell

 Keeps the bar running: stocks up ingredients and glassware, keeps the bar area clean

 Delivers drinks (and food) to tables, takes orders at the table

 Takes responsibility for day-to-day operation of the bar

 Runs the show, acts as a figurehead for the venue, hosts the guests and oversees the operation

 Controls access to the venue, keeps both staff and guests’ safe

Having this chain makes it easier for larger teams to work together.

PPK

Now have a better idea of WHAT you are expected to do, we are going to look in more detail at HOW you will do
it. In this section, we will look at the foundations of a professional bartender. Everything we cover during our
courses can be related to at least one of these three building blocks.
What do we mean by foundations?

They are the basis upon which we build our skills as professional bartenders.

Professional
Bartender

P P K

What do you think these three building blocks are?

P
P
K

Many bartenders have one or two of these; great bartenders have all three. In the next section we will split each
of the foundations into further principles.

P
Personality is how you……

P
Professionalism is how you……

K
Knowledge is how you……

In the next section we will break each of these down a little bit further.

Personality

“people don’t go to bars just because they get good drinks,

they go because they have a good time!”
The personality we display behind the bar is one of the main reasons that bartenders haven’t been replaced by
robots.
As the quote says; people don’t go to bars just because they get good drinks, they go because they have a good
time! Your personality – and how you use it – is one of the factors that will determine if people are having a
good time.
So, what does Personality allow you to do?

Represent your Bar

Put simply – the way people see you behave at work is a direct representation of your job and employer. If you
appear to be unhappy, it reflects badly, and can make guests feel uncomfortable.
However, sometimes you can do it without realising:

This principle also applies outside work – hospitality is a sociable industry, and you’re in the public eye. At the
positive end, this can result in achieving “fame” of sorts; regulars know your name, other bartenders may
recognise you – you might even end up on television!
Consequently, this also means you can be associated with your place of work in a way people in few other
industries are.

Interact with Guests

Think about the following places of work and the type of guests they will have. How might you use your
personality according to your working environment and how you interact with the guests?

The English Pub

Examples: The Queen Vic, Rovers Return Inn, The Nags Head, Cheers
Bartending Style:

The Iconic Hotel Bar

Examples: The American Bar at The Savoy, London; King Cole Bar at the St. Regis, New York; Connaught Bar at
The Connaught Hotel, London; New York Bar at the Park Hyatt, Tokyo; Bar & Billiard Room at Raffles Singapore
Bartending Style:

The Speakeasy/Craft Cocktail Bar

Examples: Nightjar, London; 69 Colebrooke Row; London; Death & Co, New York; The Aviary, Chicago
Bartending Style:

The Retro American Cocktail Bar/Diner

Examples: Be At One, London; TGI Fridays; Everywhere
Bartending Style:

The Rock & Roll / Dive Bar

Examples: Coyote Ugly
Bartending Style:

The Nightclub
Examples: Ministry of Sound; London; Pacha, Ibiza
Bartending Style:

An experienced professional bartender will be able to adjust their personality and style not only to the style of
the venue they are working in but also the type of guest they are serving.

However, it is also important to develop your own style depending on your personality strengths.

Developing your own Style

As we have just discovered; there are as many different types of bartender as there are different types of bar
and the two often go hand in hand. People love to apply labels to everything and you will hear terms such as
flair bartender, tiki bartender or mixologists.
However, just because you may be able serve to suit a particular venue or guest, doesn’t mean you should be
stuck with just one ‘style’.
In fact, you will find that your style changes and grows as you learn your craft and experience different concepts
and venues. You should also develop your own style depending on your personality strengths.
Think about what these are and how you can highlight them during service.

Professionalism
The word professional brings to mind a job that needs you to wear a suit but, while your appearance is
important, there is more to professionalism that just what you wear. Before we look at what it means to be
professional, let us look at the opposite.
Now, let us look in more detail at the principles of Professionalism:

Have the Correct Attitude

This principle covers the basics of your behaviour at work. Different employers will have their own standards, but
there are some considerations which you’ll always have to make:


Regardless of where you work, there will be visual standards to follow, covering grooming (hair and makeup),
body modifications (piercings and tattoos) as well as uniform standards – whether provided for you or not, it
should always be correct, clean and pressed.


It’s no use just looking good, you have to be clean, too. Illness is unavoidable, but body odour, bad breath and
dirty hands (especially nails) all are. If you do fall ill, there are guidelines about when you can return to work –
usually a minimum of 48hrs after symptoms have ceased.


Too many employees get caught up in the often-casual nature of bar work. A professional bartender will always
be prepared for their shift which means turning up 15 minutes before their shift.

Following the Procedures

Procedures are the backbone of what we do, and the way we do it. They explain the way things should be done
from setting up the bar to booking annual leave. They exist to ensure the operation runs as efficiently as possible
and is ultimately a success.

This is a French phrase, borrowed from the kitchen. It refers to the process of setting up a professional kitchen
or bar, your personal mis en place is what you should carry with you at all times. So, what do you need to do
your job?

SOPs detail a step-by-step breakdown of how to approach a particular task.

They are called standard operating procedures because they cover the typical way a job should be completed.
However, bear in mind that – especially when dealing with guests – you need to be flexible. As we discussed
earlier, all guests and situations are unique and may need approaching in a slightly different manner.
The majority of the time the standard procedure should be followed exactly but do not follow it blindly if you can
serve the guest better.

Equally as important are the legal aspects. While they may not be the exciting part of the job there are some
things you should understand to ensure you are a valuable employee and to ensure your company is a valuable
employer:
o Chain of Command – The network of people who help you to do your job (and vice versa), it only works
when everyone knows their place.
o HR Procedures; Calling in sick, booking leave and disciplinary action. These all have set rules; most of which
are legally-binding. Make sure you know and follow them to make your working environment as comfortable
as possible.
o Employment Contracts; Most contracts will be fairly standard, but it’s worth making sure you read – and
understand – the small print.
While it may come across as a bit serious, professionalism is not about stopping you having fun. Enjoying your
job is an essential aspect of the bartender craft – if you are not enjoying yourself, how can you expect your
guests to? We want you to have fun at work but, to be considered a professional, this must be within acceptable
guidelines.

Apply your Personality

We already looked at how different aspects of your personality are required in different environments and with
different guests, now think about what would happen if they used the wrong personality style in the wrong
venue e.g. dancing on the bar in the Savoy Hotel or wearing a white suit and gloves in a dive bar and presenting
a regular beer drinker with your own twisted version of the classic Martinez complete with full history of the
drink. It is fair to say you wouldn’t last long in either situation.

What other examples of misjudged personality can you think of?

We have encountered many examples of bartenders misjudging their approach and we are sure you have too.
Your professionalism is what keeps your personality in check – making sure it is relevant to your place of work,
your current guest and any given situation.

Knowledge
Bartending is a career option which has largely been seen as a “second option” in recent years, as young people
take part time jobs to fund their studies, while “young professionals” take academic or office jobs seen as
“proper” options for a career.
While becoming more respected again, as an industry we still struggle with the stigma that you don’t need to be
intelligent or educated to be a bartender.
This is true to an extent – it’s possible for absolutely anyone to make drinks – but to truly excel you must have
knowledge. The best bartenders do not always show off their knowledge; Guests don’t need to know that you
know, they just need to benefit from it
What sort of things do you need to know?

Know Your Job

To gain a full insight into the role of the bartender, we are first going to look at the day in the life of a bartender.
We are going to begin at the end of the shift; getting ready for the following day’s shift always starts the night
before:

01:00am – The bar closes

Post-shift responsibilities include:

10:00am – The day starts

Daytime responsibilities can include:

12:00pm – Getting ready for the evening

Pre-shift responsibilities include:

05:00pm – The bar opens

The bar is set up and ready… the lights are on and the doors are open. Everything must be ready so you can
serve guests quickly and efficiently even if they walk in a minute after opening. No last-minute fruit cutting or ice
collection should be needed!

05:01pm… First guests

The guests are welcomed into your bar just as you would if it was your own home. Once they are in your bar,
your customer service and drink making skills are required. We will start to look at the customer journey through
your bar in the next section but first there are other aspects of the venue you must know about……

Know Your Environment

Knowing your environment relates to your awareness of where you work and your immediate surroundings. We
call this Hop, Skip, Jump theory. Which part of your environment do you think is included?

Hop:

Skip:

Jump:

Hop
The first area to consider is your immediate environment; the area of the bar you will be physically occupying
and working in. Naturally; the better you know it, the quicker and more efficiently you will be able to work.
The most important part of the bar is the area you actually make the drinks, this is called the:
Professional bar stations are designed so that you can give the fastest, most efficient service possible. Ideally,
your ice well should be directly in front of you with bar equipment, glassware, cocktail ingredients and fast
moving products all within easy reach.
There are a lot of badly designed bars out there as well however, with some thought from the bartenders, even
these can be organised to operate more efficiently. In the next section, we will look in more detail at how to set
up and organise your station.

Skip
The second area to consider is the area of the bar/restaurant your guest will occupy as well as the back of house
areas. Essentially this includes everything within your venue from the front entrance to the back door.
Guest Area
What do you need to be aware of in the guest area?

Back of House
What do you need to be aware of in the BOH area?

Jump
The third area to consider is the area outside of your venue. If you work in a hotel or resort this would include
the wider property, it also includes the surrounding vicinity such as the area, town or city your bar is located in.
Your knowledge of these areas is to better serve your guests by providing knowledge and being able to answer
any questions they may have.
What sort of knowledge do you think might be useful?

Know Your Products

We have already discussed at length how important knowledge is – and knowing your products is no exception.
This type of learning will never stop – with each new venue you work at, there will be different spirit brands,
wine selections and ways of making cocktails. Food menus will also change, and you must have a grasp of all of
them to ensure your guests have a good time.
Because product knowledge is such an expansive topic, it has its own module. The information which will follow
is a very basic introduction to the most popular products you are likely to work with. We highly encourage that
you go ahead and continue to learn on your own time – the most successful bartenders are those who have
dedicated themselves to their craft and pushed their learning to the limit.

Customer Service

The Good, The Bad and The Excellent

As a professional bartender, customer service is not simply about the interaction between guest and bartender or
how quickly a drink is served. It is about the whole experience a guest has while in your bar or restaurant -
everything that they see, hear, smell, touch or taste.
Understanding the difference between a good and bad customer experience is very easy – just think about your
own experiences when you are out eating or drinking with your friends.
What would make your experience a bad one?

It is exactly the same for your customers. Some of them will complain if they have had a bad experience but
most will not: they will also not come back.

What would make your experience a good one?

Now… what would make your experience an excellent one?

Your guests will expect you to do all of the things that make a good experience, so, the key to providing an
excellent customer experience is:

Exceeding Expectation

How do you think we achieve this?

So, how do we apply this to the guests in our bar?

Reading Your Guest

As we have already mentioned; everything your guest sees, hears, smells, touches or tastes will affect their
opinion of your bar and, because all guests are different, you will have to change your service style to suit
different guests.

From the moment they walk into your bar you need to be judging your guests’ expectations and making sure
that you exceed them.

We call this ‘reading’ the guest and it requires:

1)
Keep your head up and watch your guests while they are in your bar look at their body language and the group
of people they are with to get clues about their personality

2)
As you watch them think about what drinks they might enjoy or what style of service they might prefer – do you
think would be happy sharing a joke with you or will they expect a more ‘classic’ style of service

3)
Talk to your guests while you serve them and watch their reactions, this will give you clues as to the style of
service they are looking for and the type of drinks they may want

This is a difficult skill to master but, with practice, you will start to do it without thinking about it and it can be a
very rewarding part of your job. Be aware that, even then, you might not get it right every time.

Common sense plays a part as well. The following are a few general examples, they may not work with everyone
but they are a good place to start, every situation is different so observe, anticipate & communicate.

 Having a laugh and a joke with a group of young people will improve their experience of the bar, however,
this might not be appropriate with an older couple or a group of businessmen
 A lively group of people will respond to you offering shooters or party cocktails but the couple in for a lunch
time coffee will not
 You can improve a driver's visit to your bar with a non-alcoholic cocktail but probably not a group of lads' on
a stag night
 Older people or businessmen may appreciate a classic cocktail but younger people are more likely to want
something more contemporary
 People drinking during happy hour will be more open to trying different cocktails than those paying full price
 Cocktails with a high alcohol content will be more suitable later in the evening after dinner, lower alcohol,
long refreshing drinks will be more suitable for daytime, beach or poolside

What could you anticipate from the following?

A guest is constantly checking their watch

you can anticipate that…..

A family comes in afternoon dressed in shorts & t-shirts

you can anticipate that…..

A guest is in Religious dress e.g. Muslim

you can anticipate that…..

A lady comes in early evening wearing expensive clothes & accessories (necklace, earrings, bag etc…)
you can anticipate that…..

A guest is in office dress at lunch time

you can anticipate that…..

A gentleman sits down and opens a laptop computer

you can anticipate that…..

A young couple come in arm-in-arm

you can anticipate that…..

An older couple come in at about 7pm dressed smartly

you can anticipate that…..

A guest comes in looking under the weather (i.e. has a cough or cold)
you can anticipate that…..

Now think of some of your own examples:

Remember – once you learn something about a guest communicate the information to your colleagues. You are
a team and the guest should have the same excellent experience no matter who is serving them.

The Customer Journey

The Welcome
The welcome relies on:

The welcome is the first point of contact between you and your guest. First impressions are very important and
your welcome – or lack of welcome – can have an important effect on their experience. You should welcome
them long before they have actually reached the bar.

Your welcome should be:

and above all

Too many places stick rigidly to the “good evening sir/madam” formula – this is neither warm, friendly or
genuine and, when repeated numerous times, will make you sound more like a robot than a person.
Be confident when dealing with the guests, make eye contact with them and allow your personality to shine
through – in our experience a big warm smile and a “Hi there” goes a lot further.
We want to make the guest feel comfortable as soon as they set foot in to our bar. Your welcome will let them
know that their custom is important and appreciated.

The Acknowledgement
The welcome relies on:

When acknowledging a guest, make sure you maintain:

If it is your first point of contact with the guest then the welcome and acknowledgement are rolled in to one.
However, if you have guests waiting while you are serving or if, for some reason, you are not able to serve them
immediately then the acknowledgement becomes important in its own right.
Making eye contact with the guest lets them know that you have noticed them and a simple:

tells them that you will serve them as soon as you can.
It is especially important when the bar is very busy and you have guests queuing up to get served. Sometimes
they can become impatient and starting shouting or waving money at you. If this happens, always try to:

3)
It is your bar and how you act reflects on the atmosphere; have confidence and use the acknowledgement to
take control of the bar rather than letting the guests take control.

What could you say to ensure the guests know you are aware of them?

Repeating The Order

This relies on:

At some point you will all have to serve guests you find difficult to communicate with.

The key is not to panic: keep

keep

In order to avoid problems before they occur you should always:

Never make the drinks until you are positive you have the order correct even if you have to repeat the order 3 or
4 times. The guest will be far less frustrated with this than if you try and guess what they want and get it wrong.
If you do happen to make the wrong drinks, apologise and remake them quickly at no extra cost. Keep talking to
the guest, keep calm and keep smiling.
Even then you will have occasions where you make the wrong drink. In our experience, it is very rare that the
guest does this on purpose or changes their mind after ordering; sometimes they may have asked for the wrong
drink by mistake but most of the time you it will be a mistake in communication.
Always act as if it is your mistake, apologise and make the drink again – don’t get angry and never argue with
the guest.
The following are examples similar sounding drinks we have had issues in the past with:
Daiquiri and Diet Coke
Earl Grey and Green Tea
Persian Mojito & Virgin Mojito

Give some examples of your own:

Customer Awareness
Customer awareness relies on:

Keep your
Bartenders all over the world are guilty of working with their chin on their chest and their eyes in the ice. You
have to keep your head up so that you can keep track of your guests as they 'journey' through your bar.
Only by watching and paying attention will you be able to anticipate their needs and be ready to serve them
before they know they want serving.

The Check Back

The check back relies on:

It is a form of:

As a professional bartender you should care that your customers enjoy their drinks, whether it is a glass of beer,
a cup of coffee or a cocktail. Once the guest has had chance to taste the drink you should make sure that they
are happy with it.

How much should you let them drink before you check back?

Ask questions such as: or

This will achieve 3 things:

The same applies to food service and it does for drinks.

The Farewell
As with the welcome, the farewell relies on:

It should be:

It is the last experience your guests will have of your bar and will stay at the front of their mind. Make sure you
are observing your guests so you catch every one of them.

Again, we are not looking for a formal “thank you sir, good evening sir” only a warm smile, a genuine “thank
you” and a friendly “see you again”. Remember: Be confident and use your personality.

Set-Up & Breakdown

The bar set-up is so important that it can change your entire night from a success to a disaster; if you don’t do it
correctly – and ON TIME – your service will suffer greatly.
Look at how much preparation time a restaurant requires. They will often start preparing in the morning to be
ready for an evening shift; chopping, peeling, marinating, simmering, baking. A successful bar is no different.
While many bars will have a bar back to help with the preparation, you will also have to spend a great deal of
time doing this yourself.
We are going to split this into three different sections:

1)
As we mentioned earlier in the course, getting ready for the following day’s shift always starts the night before
and the breakdown is as important to the following day’s service as the pre-shift preparation.
A bar is a place where people consume food and drinks and so has to be just as clean as the kitchen would be.
More than that though, the cleanliness of your bar should be a matter of pride – if your bar shines, you shine!
The following equipment is required for the breakdown:
Bucket/Bowl
Two thick cloths
Hot soapy water
Glass cleaning fluid
Polishing cloth

The Wet & Dry Method

The wet and dry method is the quickest and easiest way to clean your bar at the end of the night. All you need is
an ice bucket of hot, slightly soapy water (not too soapy or you will leave a residue on the surfaces which can
transfer itself to the drinks via ice or equipment etc..), two cloths (a wet cloth and a dry cloth) and a bit of elbow
grease.
You use one of the cloths to scrub everything using LOTS of your hot, soapy water and the other to thoroughly
dry everything.
Bacteria needs moisture to grow so you must leave everything – including the sinks – completely dry. Remember
– wet is dirty!!

3D Cleaning
Remember that everything has three dimensions – this means that you do not just wash the parts you can see!!
You must also clean the back, sides and underneath.
Just because you cannot see it does not mean that it isn’t dirty!!
Check everything off on the (laminated) breakdown checklist and then the supervisor checks and signs (two
check boxes for each job) this is not erased until the set up bartender has checked the breakdown himself.
Anything he is not happy with should be written in the handover book.

Top to Bottom / Front to Back

Follow the procedure below for the quickest and most efficient way to clean your bar:
1) Remove and wash all bar mats and mesh from your bar surface/peanut rail.
 Bar mats can be put through the glass wash or soaked in hot soapy water, rinsed and left face
down to drain
 Bar mesh should be washed in warm water, rinsed and hung up to dry
2) Remove all ice from the ice chest and throw away or melt in a sink with hot running water
 Ice must be fresh everyday it should not be left in the ice chest over night!!
3) Throw away any unused fruit – remember any fresh, cut garnishes will not last until the following day. The
containers used for service should be put through the glass wash machine and dried.
4) Put lids on store and pours and put them in the fridge – put the spouts through the glass wash machine
5) Take everything off the work surface and place the equipment to be washed through the glass wash
machine including the blender cup – place your speed rail bottles on the back bar
6) Scrub all surfaces – including the speed rail and ice chest and blender base – with plenty of hot soapy water
7) Wash underneath the edges of the station and the station legs, the seals on the fridges and the front and
sides of EVERYTHING
8) Mop up the excess water with your wet cloth and then dry thoroughly with your dry cloth
9) Dry all of your equipment thoroughly and then put back in to place
10) Clean the pour spouts on your speed rail bottles, wipe the bottles and put back
11) Remove your back-bar bottles to the bar top
12) Use your ‘wet and dry’ method on the back bar surface
13) Clean the pour spouts of your back bar bottles, wipe the bottles and put back
14) Clean and dry any ashtrays with hot, soapy water – NEVER put ashtrays through the glass washer
15) Polish all glasses and put back on the bar
16) Wipe down all cocktail menus
17) Clean the coffee machine and the juicers
18) Breakdown and clean the glass wash machine – leave open so the air will dry it
19) Restock the bar and lock all fridges
20) Empty and wash the bins – leave overnight without bags in so that they can dry
21) Clean and DRY the sink
22) Mop the floor
23) Perform a final check yourself and then get the supervisor/manager to check and sign off the breakdown
checklist
24) Complete the handover book

The set-up is a very important part of your daily routine. The quality of the set up will determine how fast service
will be and how smoothly the shift will run. Basically: the better the set up the easier the shift, the faster the
service and the happier the guest.

Outside In
Always set up your outside bar first. This includes collecting everything you will need from the back of house
areas such as stock, fruit, ice etc…
Follow the procedure below for the quickest and most efficient way to set-up your bar:

Outside
1) Turn on the lights
2) Turn on all equipment e.g. the coffee machine, the juicers, the glass washer and the blenders
3) Check the handover book and the previous night’s breakdown checklist
4) Do a walk through checking the following:
 All the light bulbs are working
 All furniture and bar surfaces are clean and polished
 DJ booth is clean
 Floors are clean; wood is polished and the carpets vacuumed
 All metal is clean and polished
 All Glass is clean and polished
 Door handles and push-plates are clean
 Toilets are clean and re-stocked
5) Make sure the furniture is laid out correctly
6) Put out all ashtrays
7) Put out clean menus where necessary
8) Replace the floor mats behind the bar
9) Put fresh bin bags in the rubbish bins and put on the bar (clean the bins if necessary – i.e. if they smell)
10) Wash your hands!!!

Inside
11) Fill the ice chests with cubed and crushed ice
12) Fill juice, puree and syrup containers. Put out in the correct places on the stations
13) Squeeze enough back up juice for the shift’s requirements – the amount necessary will differ depending on
which night of the week it is. See your station checklist for par levels.
14) Cut enough garnishes for the night’s requirements – the amount necessary will differ depending on the night
in question. This includes fresh mint/herbs/fruit and flowers used for drinks
15) Make sure all of your stations are set according to the set-up check list. See the following page for a general
example.
16) Walk round the bar and look from the guest point of view to see if there is anything you have missed
17) Open the doors

Set-Up Checklist

3)
Clean As You Go
Your breakdown doesn’t just begin at the end of the night – it starts the moment you step on to the bar:

Every time you use some equipment you should rinse it. Why?

Every time you spill something you should wipe it. Why?

Cleaning as you go makes the final breakdown at the end of the night much quicker and easier and means you
can go home earlier!!

Station Management
Always prepare your drinks at your station.
Professional bartender stations are designed so that you can give the fastest, most efficient service possible.
Ideally, your ice well should be directly in front of you with bar equipment, glassware, cocktail ingredients and
fast moving products all within easy reach.
Setting your bar in this manner is known as the:

Preparing the drinks at your station also allows the guest to watch the drinks being made. This is important for
three reasons:

3)
Never prepare drinks on the back bar and try never to turn your back on the guests.

Everything has a Home

As soon as you have finished using something put it back where it came from!
Everything in your bar should have a designated position – by keeping them in the same place you will not have
to waste time looking. This becomes even more important when you are busy or if you are sharing a station with
another bartender.
If you don’t put things back in their place you will:

2)
The only thing worse than a misplaced bottle is a bottle that is in the right place but is empty! If you finish a
bottle it is your responsibility to replace it straight away.
Working a busy bar can be stressful – by keeping your bar organised you can make yours and your colleagues’
lives a little bit easier.

Example Layout
Have a look at the following example of a bar layout:

The handover is an important way to communicate with your fellow bartenders. When do you conduct the
handover:


The handover is important to make sure the following shift runs smoothly, whether that is the following day or
for the rest of the evening.

Overnight Handover
The overnight handover involves filling in the handover book to ensure whoever is setting up the following day is
informed of anything and everything they need to know.
What things might this involve?

The handover is crucial to set your colleagues up to succeed the following day.

Shift Handover
The shift handover involves preparing the bar for the following shift’s service and making sure they are fully
stocked.
The information required in the overnight handover also applies here. Further things you might need to
communicate include:
 Any items that are out of stock
 Any open tables on the POS system
 Any food/drink orders that are incomplete

Health & Hygiene

While we already covered personal hygiene earlier in the course, there are other aspects of hygiene which
require particular attention. Employers may have slightly different procedures and will almost certainly use
different products to maintain a hygienic environment but the principles are the same.
Here are the three most important points to consider:

1)
While it may seem obvious, keeping our hands clean while at work is absolutely essential and most people don’t
do it properly. Bars should have a designated sink for washing hands, separate from any used for cleaning
equipment.
We use hot water, soap to create a lather and wash thoroughly in the following order:

You should wash your hands thoroughly every time you leave and return to the bar – even if you’ve been to the
bathroom and washed your hands there, 1) guests can’t see that and 2) You’re likely to have touched something
germ-laden on your way back.
Nails should also be kept short and clean. Long nails are not only unhygienic as they can harbour bacteria, but
also impractical for work as they interfere with your grip.

Lots of the things we’ll be selling come in bottles with their own labels and in most countries, storing and serving
liquors in containers labelled with the wrong thing is against the law.
But what about when we have something that has been unpacked or even homemade? For example; fresh
juices, purees, egg whites, homemade syrups, fresh fruit or vegetables, which must be stored in containers other
than the open packaging. On these we need to place our own labels.
If we have to store something in a plain or reused container, we must first remove any previous label. Some
types of date labels only have space for an expiry date or only have the day of the week but details include:

Many bars use a combination of colour codes and date labels, to both identify products and ensure proper stock
rotation.

Food allergies and intolerances are becoming more and more common in the modern world, whether because
people are more aware of their general health, or that there really are growing numbers of allergy-sufferers.
However, regardless of what is causing this increase, it is essential for us to understand exactly what goes into
our food and drinks.
While an “intolerance” can make someone feel very uncomfortable (nausea, bloating and worse), they are
usually not life threatening.

A true allergy can provoke a reaction serious enough to kill a victim. Some are so sensitive that they can react to
airborne particles. Severe allergy sufferers carry with them an “Epi Pen”: A single-use injection, containing a dose
of epinephrine (adrenaline) to keep them alive.
It’s impossible to create an exhaustive list of allergens; it’s technically possible for a person to be allergic to
anything, but there is a relatively short list of things which humans are known to have problems with. It is
currently believed that the following eight foods are the root of 90% of all food reactions:

Fruit Storage & Handling

One of the biggest waste products on the bar is fruit. To keep fruit wastes to the lowest possible level follow the
guidelines below.
 Wash your hands before fruit handling
 Check new fruits for colour and texture before preparation
 Wash fruit before preparation
 Take care when preparing garnishes
 Make sure that all drink garnishes are prepared to the trained specification. Any unsuitable decoration will be
thrown in the bin
 Rotate fruit on a daily basis placing the oldest fruit on top
 Follow all par levels, do not over, or under, prepare
 Refresh citrus garnishes by rinsing them under cold water when they begin to dry out. NEVER leave
garnishes in water or soda water
 Garnish stored in syrup or brine such as cherries and olives should be kept in the brine to prevent them from
drying out
 Whole citrus fruits should be stored in the refrigerator
 Soft fruits such as grapes, strawberries, raspberries should be stored in the fridge in the containers they are
delivered in. They should be carefully rotated and checked for quality
 Store prepared garnishes in airtight plastic containers in the refrigerator
 Record all waste to help control the cost
 Clean all cutting equipment after use

Coaster.

While the coaster may seem like a small insignificant part of the service procedure, we believe that its correct
use is one of the many details that helps turn ordinary service in to extraordinary service.

Use
Where do you place the coaster?
1)
2)
3)

When do you place the coaster?



Why do we do it at this point in the service?



What do we use a coaster for?

Health & Hygiene

Always use a fresh coaster

Glassware.

Use
The correct glass will be indicated in the SOP. Cocktail recipes are designed with the glass in mind so, if you use
a different glass, the drink will not be presented properly.

Chilling
Which drinks should we serve in chilled glasses?

For example:

For example:


The best way to chill glasses is with water and:

1) Place a scoop of ice into the glass

2) Pour water over the top. The water should be: and
3) Leave the glass to stand while you make the drink
4) Quickly empty the ice and water and shake the glass to get rid of any remaining drops
5) Pour the drink into the glass

Heating
Which drinks should we serve in heated glasses?




The best way to heat glasses is with:

1) Fill the glass with hot water

2) Leave the glass to stand while you make the drink
3) Empty the water and pour the drink into the glass

Service
Stemmed glasses should be held by the:

Why?
1)
2)
3)
Regular glasses should be held by the:

Health & Hygiene

Glasses should be handled as little as possible. They should sit on your station while you are preparing the drinks
– holding them while you are pouring looks unprofessional and is unhygienic.

We want the glasses to sparkle when they reach the guest. You will be the last person to touch them before they
are served so make sure you check them carefully before using sending them to the guest.

What should you be checking for?

Problem Examples Action

It is very easy to see if a glass is dirty when serving a carbonated drink. What should you look for?


Always use a fresh glass for every drink unless the guest specifically asks for the same one.

Glasses must never be chilled by putting them in the ice well or ice machine. They must also never be used to
scoop ice out the ice wells.

Glasses should also never be placed in the sink.

Recognition
Contemporary glasses are now available in many different shapes, sizes and designs and, as long as you put the
same drink in the same glass each time there are no rules to which you can use.

The following are a list of traditional styles of glassware, along with approximate capacities and the types of
beverage they would generally be used for:

Beer

Wine

Cocktails

Ice.

Use
Ice is often taken for granted by bartenders but is one of the most important factors to take in to consideration
on the bar. Whether used as a tool or an ingredient, it is involved in the production of most of the drinks we
make on the bar. It is generally used in one of THREE ways:

Considerations
Ice is essential to the quality of the final beverage and, so, must be taken care of. Your ice should be THREE
things:

1)
Why?

How do you help with this?



2)
Why?

How do you help with this?



3)
Why?

How do you help with this?



Remember – it is your bar. It is not acceptable to just blame maintenance for not unblocking your drains or
fixing the ice machine, or to blame your fellow bartenders for keeping store & pours in the ice. Take
responsibility yourself.

Service
How much should you use in a drink?

Only use single cubes of ice.

Using the correct amount of ice affects both the temperature and the flavour of the drink:

Temperature:


Flavour:


Using too little ice will produce a drink that does not taste right to begin with and goes warm and watery very
quickly.

Health & Hygiene

As well as not storing products in your ice wells there are some further points to consider:

 Always use fresh ice for every drink, NEVER re-use it. This applies to chilling and drink preparation as well as
service

 Once you have used the ice throw it away, NEVER throw it back into the ice well

 Always and only use an ice scoop when icing up glasses – never EVER use your hands!!

 Don’t ice your glass over the ice well

 If you do smash a glass in or anywhere near the ice well then you must take the station out of service
immediately and tell your colleagues.

As soon as you have finished serving your current guest:

a) Empty the ice
b) Melt any small pieces with hot water
c) Dry it and check with your fingers for small pieces of glass
d) When you are positive there are no slivers of glass left, refill it with fresh ice and continue serving

Measurement.
Consistency is essential to provide a quality product. The guests should receive a drink made to the same
standard no matter which bartender or outlet they drink in.
Measures must be used when preparing drinks.
A full shot of spirit is level with the rim of the measure – anything below the rim is not acceptable. Fractions of
measures will be used for cocktail production and, again, measures must be used to ensure the drinks are
produced accurately and consistently.
Cocktail ingredients are usually measured by millilitre (ml), the following table explains how best to measure
them on your bar:
Measure Equipment Amount

5 ml

10 ml

15 ml

20 ml

30 ml

40 ml

Window
When it comes to pouring your drink into the glass, always make sure you leave a space about one finger wide
at the top of the glass.
This is called the:

This space allows us to put the garnish, stirrer & straws into the drink without it becoming too full. It also allows
guests or waiters to carry the drink without spilling it.

Presentation.

Consistency
As discussed previously, consistency is essential to provide a quality product and this applies to presentation as
well as measurement.
The individual concept of each outlet can be promoted through signature presentation.
For example:
However, generic and classic drinks must be the same across all outlets.

Straws and Stirrers

The following are general practices for straws and stirrers that should be followed when preparing any drink.

Long Straws
As a general rule:

No ice:

Cubed ice:

Crushed ice:

Exceptions:

Straws should be placed in the drink pointing straight up – this looks more attractive than bending the straws.

Short straws
Short straws are often cut from long straws – if this is the case make sure you use the bottom section of the
straw without the bend.
If you are cutting them on a cutting board, make sure you are holding the part of the straw you want to keep so
that it doesn’t jump off the board and on to the floor.
When you are arranging the straws in your dispenser, make sure the end you have cut is at the bottom so that
this is the way it is placed in the drink.

Stirrers
As a general rule, stirrers are used when there is more than one ingredient in a drink for the guest to stir.
e.g.
They may also be used in drinks with only one ingredient if stirring is required by the guest.
e.g.
Freshly squeezed juice often has sediment that will settle at the bottom of the glass.

Straw or Stirrer?
Straws and stirrers are overused in many bars. Most drinks do not require both a stirrer and a straw – they can
look untidy and get in the way of the guest as they drink. The recipes & SOPs will indicate whether a straw or
stirrer is to be used.

Garnish
Garnishes may seem like an attractive afterthought to a drink but they can have a very positive effect:
What three elements of a drink can the garnish influence?
1.
They can make the drink more attractive which will increase its selling potential
2.
Certain garnishes can alter the taste of the cocktail, an orange twist in an Americano or an old fashioned will
add a sweet orange element to the first sips of the drink
3.
Certain garnishes can change how the cocktail smells; a lemon twist in a dry martini gives the martini a
fresh citrus smell without greatly affecting the taste of the drink

All fruit to be used to garnish for any beverage must be

and

Remember that fruit is not only used for garnishing and carefully choose your garnish fruit accordingly:

Attractive Fruit =

Ugly Fruit =

All garnishes must be prepared using a knife of suitable size.

The knife must be:

1)
and
2)

The garnish is one of the first visual contacts for the guest, if the garnish is not fresh and attractive the guest will
assume that they are receiving a poor quality beverage.

Earn the trust of your guests: Make sure all of your drinks have the best possible presentation.

The following are some guidelines for garnish preparation and use:
 Always wash your hands before handling fruit
 Always wash fruit before preparation
 Most garnishes are not designed to be eaten by the guest but they often are so make sure you only use

the freshest of fruit:

 If the fruit you have delivered is of poor quality inform your manager immediately so he can contact the
supplier
 Always store fruit in a cool room away from direct sunlight
 Always cut to specifications and try not to be wasteful
 As with all parts of a drink recipe consistency is very important. The guest must receive the same
garnish in their drink every time they order it
And remember: a simple rule, easy to remember
 If you would not want it in your drink – do not put it in someone else’s!!!

Garnish Placement
When a bartender places the garnish on the drink they must view the drink as it will be viewed by the guest.
Like plates, most glasses are circular, however, as a chef plates up a dish in a specific way, so that it has a front
and a back with the front being placed towards the guest. In the same way, if a drink is garnished, it too will
have a front and a back and it is your job to arrange the garnish in this fashion.
As a general rule: the garnish, straws and stirrers must always be placed at the back of the glass. The tallest
element should be at the back with smaller elements in front.

When the drink is served, it must be presented to the guest with the front facing the guest:
Bartenders must turn the drink 180˚ before it is delivered to guests sitting at the bar counter
Servers must carry all drinks on a tray with the straws, stirrers and garnish all facing the same way – as they
serve the drink they should turn the glass to present the front of the drink to the guest.

Recognition
The following are some of the most common garnishes you will use:

The Methods of Drink Making.

The method you use to make a cocktail is as important to the finished drink as the ingredients you put in it.

The following are the methods we will look at during the course:

Each of the methods will have a different effect on the cocktail you serve and, because of this, it is very
important that you use the correct method for every drink you make.

Before we start looking at the specific techniques, there are a couple of general terms to consider:

Fine Straining
While you are shaking, small pieces of ice or fruit can break off that will not be caught by the strainer. By
pouring through a second strainer we can stop them from floating on the surface of our final drink.
Where equipment is available all shaken drinks that are not to be served over ice should be fine strained.

Dip Tasting
Before a cocktail is served you should check it for quality by tasting a small amount with a straw. We call this dip
tasting.
1) Hold the straw at one end between your finger and thumb – make sure both ends of the straw are clear
2) Place the bottom end of the straw into the drink and put your index finger over the hole at the top
3) Remove the straw from the drink and place the end in your mouth
4) Take your finger away from the hole and suck in the liquid
5) Throw the straw away!!

What are you checking for?

Remember to dip taste before you pour the drink into the glass. If there is problem with the drink correct it
before you serve the guest.
As a general rule you would dip taste cocktails that use fresh ingredients but not those which contain only spirits.

Build.

Building a drink is the quickest and easiest method you will use – you simply pour the ingredients directly into
the glass, one on top of the other.

Think of some examples of build drinks:

Procedure

1) Where?
i)
ii)
iii)
2) Place on your station

3) Place into the service glass. How much?

4) Measure in the order they appear in the recipe

5) Clean and put back in its place as you go!

Why?

6) In which order should you do this?

Arrange them with the glass facing you so you can see the finished drink as
the guest will see it

7) How?

8) Quickly wipe down your station

Further Information

 We believe it is better to measure the drinks accurately using a measure but, if you are working in a bar
that expects you to free pour, make sure you aim between the ice cubes – if you pour directly on to the
ice the liquor will splash out of the glass

 Make sure you follow the recipe and remember to leave a window – if you pour too much of one
ingredient, there may not be enough room for the rest. This is especially important if you are layering
drinks.

Layer.
Layering is similar to building a drink as we pour the ingredients directly into a glass, one on top of the other.
However, we take more care over the process so that – unlike building – the layered ingredient is completely
separate from the others.
Layering can be used as a method of its own when creating shooters or together with other methods to create a
layer on the surface or at the bottom of a drink.

Shooters

The trick to making shooters with this method is to make sure that each ingredient forms a different layer. Think
of some examples of layered shooters:

Procedure
1) Coaster
2) Service Glass Place on your station
3) Ingredients Carefully measure all ingredients in the order they appear in the recipe
Tip: If you are using a free pourer – keep your finger pressed over the air
hole to help you slow down the flow
4) Rinse Equipment Clean and put back in its place as you go!
5) Serve Shooters don’t usually have a garnish
6) Clean Quickly wipe down your station

Flaming drinks
With some layered drinks such as B-52s, guests may ask for them to be flamed.
1) Tilt the glass
2) Use a Cigarette lighter
3) Heat the rim
Tip: Do not try to light a drink from above – you will only succeed in burning your fingers and dropping bits of
flint etc… in to the drink

Health & Safety

Fire and alcohol is a dangerous combination. Please take extreme care when setting drinks alight. Follow these
rules for both your and your guests’ safety:
1) Do not carry a flaming drink
2) Put out the flame by covering the glass before the guest drinks and warn them that the rim of the glass may
be hot
3) Do not suggest to the guest that they drink it while it is still burning
4) Warn the guest that the drink may be hot. If they are drinking through a straw it will be hot when they get
to the bottom of the drink
5) Do not serve flaming drinks to guests who are already drunk

Sinking
Sinking is when we pour a heavy ingredient through a drink so that it sinks to the bottom of the glass. As a
general rule: the more sugar a liquid contains the heavier it will be, therefore, sweet liqueurs such as Kahlua will
be heavier than dry spirits such as vodka.

This technique is used to improve a drink’s: For example:

Procedure

1) Measure the product you are going to sink

2) Pour slowly & smoothly into the middle of the drink – aim between the ice cubes so that the ingredient to be
sunk doesn’t get caught on the surface

If this technique is needed; sink will be written next to the ingredient in the recipe box.

Floating
Floating is when the final ingredient of the recipe is layered on top of the drink so that it stays on the surface.

This technique is used to improve a drink’s: 1) For example:

2) For example:

Procedure

1) Measure the product you are going to float

2) Pour slowly from the measure over a bar spoon – move the measure & bar spoon TOGETHER in a circle so
the floated ingredient covers the surface of the drink evenly
Tip: Be careful you don’t just move the measure and leave the bar spoon stationary

Remember: When floating or sinking place any straw or garnish very carefully so you do not disturb the layers –
make sure you leave a large enough window for the layer and the garnish.

If this technique is needed; float will be written next to the ingredient in the recipe box.

Stir.
Stirring is the original method used in classic cocktail making and, as such, it is very important for any
professional bartender to be able to use correctly.
Can you think of some examples of stirred drinks:

Procedure

1) Coaster
2) Service Glass Chill if necessary
3) Prepare Garnish Prepare your twist or collect your olives/cherries from the fridge
4) Mixing Glass/Jug Collect and place on your station
Stirred drinks should always be made in a mixing glass or martini pitcher. If
you are unlucky enough not to have either, use a Boston tin
5) Ingredients Measure in the order they appear in the recipe
6) Ice Place into the mixing glass
7) Stir In a smooth, circular motion for about 20 seconds
8) Pour Place a julep strainer inside the lip of the glass and gently tip so that the
drink pours slowly into the glass
9) Rinse Equipment Clean and put back in its place as you go!
10) Present Stirred drinks are usually crystal clear so your garnishes must be perfect!
11) Serve
12) Clean Quickly wipe down your station

Tips
Always check back. Stirred drinks – especially Dry Martinis – are very personal to experienced drinkers and you
have to get them right

Shake.

Shaking is the cocktail making method you will use most often behind the bar. Think of some examples of
shaken drinks:

Procedure
1) Coaster
2) Service Glass Chill if necessary
3) Shaker Collect and place on your station
4) Ingredients Measure into the shaker in the order they appear in the recipe
Why do we add the ingredients before adding the ice?

5) Ice Fill the Boston glass:

Fill the Cobbler shaker:
6) Seal Shaker Place the Boston tin over the top of the glass so that the rim of the glass is
inside the tin and tap the bottom of the tin lightly with the heel of your
hand.
If you are using a Cobbler Shaker, make sure you put the part with the
strainer on first and then the cap, otherwise air can stop a proper seal from
being made and the shaker can come apart while you are shaking
7) Shake While developing your own personal style is one of the ways for your
individual personality to shine – there are a couple guidelines you should
follow:
 Make sure you have a firm grip on both parts of the shaker
 Make sure the glass half of the shaker is facing away from the guest
Shake HARD for about:
Tip: When the drink is cold enough – ice should form on the outside of the
Boston tin and it should be painful to hold
8) Open Shaker With the Boston glass on top, hold the shaker in one hand and tap lightly
but firmly on the side of the tin where the rim of the glass makes the seal
and gently remove the glass.
If you are using a Cobbler Shaker, take of the cap and remove any ice that
has built up around the strainer otherwise this will melt into your drink
when you strain.
9) Dip Taste Check the drink as you have been shown and only serve it if it is perfect!!
If you are using a Cobbler Shaker, You will have to remove the inbuilt
strainer to be able to dip taste the cocktail
10) Pour Always pour a shaken drink from the tin half of the shaker. Place a
hawthorn strainer over the top and tip so that the drink pours into the
glass.
If you are using a Cobbler Shaker, you can pour through the inbuilt strainer
If your drink is straight up make sure you use a:
11) Rinse Equipment Clean and put back in its place as you go!
12) Present Make sure you have washed your equipment first!
13) Serve
14) Clean Quickly wipe down your station

Further Information
 Never use the same ice twice – even if making the same drink
 Never shake carbonated ingredients
 Never strain a drink with your fingers!!!

Pass.
With some ingredients – especially tomato juice – shaking will add air into the drink giving it an unpleasant
texture and stirring will not make the drink cold enough. In these cases we use the Passing method.
Can you think of a cocktail where we might use this?
Procedure
1) Coaster
2) Service Glass Place on your station
3) Shaker Collect and place on your station
4) Ingredients Measure into the shaker in the order they appear in the recipe
When using a Boston Shaker, make sure you pour into the glass half of the
shaker
5) Ice Fill one half of your shaker full with ice
6) Pass Gently pour the ingredients from one side of the shaker to the other and
back again. Do this five or six times
7) Dip Taste Check the drink as you have been shown and only serve it if it is perfect.
8) Pour Always pour from the tin half of the shaker
9) Rinse Equipment Clean and put back in its place as you go!

10) Present Remember to arrange the presentation from the back to the front
Add your garnish first and then your stirrer or straw
11) Serve
12) Clean Quickly wipe down your station

Muddle.
Muddling is when you ‘crush’ solid ingredients, such as fresh fruit or vegetables, berries or herbs to release their
flavours, aromas and sometimes colours. Muddling allows us to extract flavours from ingredients we would not
otherwise be able to use.
Can you think of some examples of muddled drinks:

Muddle & Build

1) Coaster
2) Service Glass Place on your station
3) Ingredients #1 Measure into the muddling glass
4) Muddle Crush the ingredients together by pushing down on the muddler in a
twisting motion
5) Dip Taste To make sure the ingredients are balanced. Dip taste before you add the
alcohol
6) Ingredients #2 Measure into the service glass
7) Ice Place into the service glass
8) Rinse Equipment Clean and put back in its place as you go!
9) Present Ice is a major part of the presentation of cocktails such as the Caipirinha
Take half a scoop of crushed ice and shape it on the surface in a mound or
cone. As well as looking good, this also holds any straws or garnish in place
on the surface of the cocktail
10) Serve
11) Clean Quickly wipe down your station

Press
When delicate ingredients, such as fresh herbs, are used, muddling can be too aggressive. It can:

2)
If a recipe calls for Press – instead of crushing the ingredients we gently squeeze them. This will release the
flavour without turning the ingredient into a pulp or spoiling the taste of the drink.

Muddle & Shake

When solid ingredients are used in drinks served straight up we can use muddling together with shaking.
Muddle the ingredients in your Boston glass and pour the liquid ingredients on top. Shake together with ice and
fine strain into the glass.

Sugar vs. Syrup

There is often discussion between bartenders over whether to use granulated sugar or sugar syrup when
muddling Caipirinhas. The following are the arguments for each:
Sugar: The rough sugar granules help to extract the oils from the skin of the lime
Syrup: Less muddling is necessary as the sugar is already dissolved in to a liquid so the drink is much
quicker & easier to make

Blend.
Blending is used when solid ingredients such as ice, fruit or ice cream are part of the recipe. The blender breaks
these solid ingredients down and mixes them with the liquid ingredients to create a drink. Because the ice
becomes a part of the drink; blended drinks are also known as:
Can you think of some examples of frozen drinks:
Procedure
1) Coaster
2) Service Glass Place on your station
3) Blender Jug Remove from base and place on you station. We do this for TWO reasons:
i)

ii)

4) Ingredients Measure into the blender jug in the order they appear in the recipe
5) Ice You should only use which type?
6) Blend Do not stand next to the blender waiting for it to finish
7) Check Consistency If the drink has too MUCH ice it will be too THICK:
i)

ii)

If the drink has too LITTLE ice it will be too THIN:

ii)

8) Dip Taste Check the drink as you have been shown and only serve it if it is perfect!!
9) Pour If the drink sticks in the jug roll it around as you pour to help the ingredients
Slide into the glass
10) Rinse Equipment Clean and put back in its place as you go!
11) Present Make sure you have washed you equipment first!
12) Serve
13) Clean Quickly wipe down your station – this is especially important when blending
if you have been using sticky fruit, ice cream, fresh cream, syrups or liqueurs

Health & Safety

Professional bar blenders are very dangerous and expensive pieces of equipment – the following guidelines will
help you prolong the life of your blender and keep you safe while you are using it.
1) Make sure the blender cup is sat on the base correctly
2) Do not rock the blender or blender cup while it is in use.
3) Never blend a solid on its own
4) Unless it is a model specifically designed for it; never blend with cubed ice
5) Always keep the blender set to low
6) Never put anything into the blender cup while it is sat on the base – especially bar spoons or fingers!!

Introduction to Alcohol.
Before we look at the products you will stock behind the bar, a quick note on alcohol itself. Alcohol is a
colourless, highly flammable liquid with no distinct smell that affects the body and mind when it is consumed.
It is produced through the fermentation of a liquid containing sugar.
Alcoholic drinks are measured by their alcohol content. There are two main scales for measuring alcohol content,
these are the European scale and the American scale.

European: Alcohol By Volume (ABV) this is measured in:

USA: Proof this is measured in:

The American scale is twice the European scale. Fill in the following table:

European U.S.A.

Alcoholic Beverages
Alcoholic beverages fall into one of two categories:

1) Those made directly from ingredients such as fruits or grains. For example:

These are called:

2) Those made by heating fermented beverages to produce a greater % of alcohol. For example:

These are called:

Fermentation
Fermentation is the process of turning sugar into alcohol. We do this by adding yeast. Yeast is a natural fungus
that eats sugar. It turns the sugar into energy (heat) and equal amounts of Alcohol & Carbon Dioxide Gas ( CO2 )

Distillation
Distillation is the process of separating alcohol from water. We do this by heating. Distillation can only take place
once an ingredient has been fermented, otherwise there would be no alcohol to separate. It is the process that is
used to produce all spirits.

So…..

Fermentation alcohol

Distillation alcohol

Beer.
The word beer comes from the Latin word bibere meaning to drink. It is the world's oldest and most widely
consumed alcoholic beverage. It is the world’s THIRD most popular drink overall after water and tea.
Ingredients
There are FOUR main ingredients in beer. What are they?

1)
Contains minerals which have a great effect on the character of the beer

2)
Used to turn starch into sugar which is essential for producing alcohol

3)
Used to add bitterness, flavour and aroma to the beer

4)
Used to turn sugar into alcohol

It is produced by the brewing and fermentation of cereal grains — most commonly malted barley. Most beer is
flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as
herbs or fruit may occasionally be used.
So, what is Beer?

Beer is……….
Styles
The basics of brewing beer are shared across national and cultural boundaries. Beers are commonly categorized
into two main styles:

1)
These are made in many countries and are easily available popular across the world

Common brands:

2)
These are usually specific to one region and are not always readily available internationally. They can also be
broken down in to further categories. For example: White beer, pale ale, brown ale and stout

Common brands:

The strength of beer is usually around 4% to 6% ABV though may range from less than 1% ABV to over 20%
ABV in rare cases.
Service
There are many factors that will influence the quality of the beer you serve and, therefore the guest’s
experience. Can you name some of them?

Pouring
Beer is the most simple, but one of the most important drinks you will serve due its popularity and the volume
sold. The following is a step by step guide on how to serve it:
1) Hold the glass at an angle of:
This allows the beer to form a sufficient sized:
2) Slowly straighten the glass as it fills up to control the size of the head
3) The head on a glass of beer should be approximately:
4) Place the glass in front of the guest; if the glass has a handle make sure it is facing to the right of the guest

Wine.
The word wine comes from the Latin word vinum. It is thought that wine originated in Egypt and evidence of
wine can be traced back as far as 5,000 BC.

Ingredients
Before we go into the production of wine, let’s have a look about the grapes themselves.

The Grape

2)
1)
a) Tannins
a) Tannins
b) Colour
c) Wild yeasts
d) Bacteria

3)
4)
a) Sugar
b) Fruit Acids a) Bitter Oils
c) Water b) Tannins
d) Proteins

So, what is Wine?

Wine is…

Types of Wine
There are three main types of wine; light wine, liqueur wine and sparkling wine.

Light
Light wines have the following general attributes:
 Still
 8 – 15 % ABV
They are named after either the region or the grape variety:
Named after region:
Red =
White =

Named after grape:

Red =
White =

Liqueur
Liqueur wines have the following general attributes:
 Still
 15 - 22 % ABV
Can you think of any examples?

Sparkling
Sparkling wines have the following general attributes:
 Sparkling
 8 - 15 % ABV
Can you think of any examples?

Styles of Wine
Within the three types of wine there are also different styles. These styles can be categorised under; colour,
body and sweetness.

Colour
Wine can be one of three different colours:

1)
Made from black grapes. The skin is left in contact with the juice during fermentation which adds both colour to
the wine and tannin.

2)
Made from black grapes. The skin is only left in contact with the juice for a short time so less colour and less
tannin is added.

3)
Made from white and black grapes. The skin does not come into contact with the juice so no colour or tannin is
added.

Service
There are four main elements you need to consider when serving wine:
1)

Vodka.

The word vodka is believed to have come from the Eastern European word voda, meaning water. It has a long
tradition in the grain-growing region that now includes Poland, Belarus, Lithuania, Ukraine, Western Russia and
Scandinavia however, it is generally recognised that vodka was first produced in either Russia or Poland.

Ingredients
Vodka, as we know it today, can be made from anything that can be fermented. The following are the three
most common ingredients used today:

1)
Most commonly used in the production of Russian vodkas and vodkas from the Scandinavian
countries of Sweden & Finland
For example: Absolut / Grey Goose

2)
Most commonly used in the production of Polish vodkas
For example: Belvedere

3)
This style of vodka is held in very high regard with Polish distillers but looked down on by
Russian producers
For example: Chopin

So, what is Vodka?

Vodka is……….

Flavoured Vodka

There are many flavoured vodkas that originated in the traditional vodka-drinking countries of the vodka belt.
They were created often as homemade recipes to improve the vodka's taste or for use as a:
Flavourings used in these traditional recipes include fruits, herbs, flowers, peppers, roots, beans, barks and even
grass.
It has become very popular to flavour vodkas with fruits and there is now a wide range of flavoured vodkas on
the market that have been released by the larger vodka producing companies.

Service
The following table breaks down how vodka should be served.

Mixer Ice Shot Glass Straw Stirrer Garnish

No Mixer

Straight Up No x1 Shooter  
On the Rocks Yes x1 Old fashioned  
Dark Mixer
Coke/Pepsi Yes x1 Highball  
Diet Coke/Diet Pepsi Yes x1 Highball  
White Mixer
7-Up/Sprite/Lemonade Yes x1 Highball  
Soda Yes x1 Highball  
Tonic Yes x1 Highball  
Coloured Mixer
Ginger Ale/Beer Yes x1 Highball  
Red Bull Yes x1 Highball  
Other Yes x1 Highball  
Juice
Cranberry Yes x1 Highball  
Other Fruit Juice Yes x1 Highball  

Vodka Highballs

Screwdriver
Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

History
The Screwdriver is simply a large vodka and orange juice served in a long glass. One of the most popular
theories is that the screwdriver owes its name to an American oil engineer who was working in the Iranian desert
in the mid-1900s. Finding himself without a stirrer to mix his drink he decided to do the job with his screwdriver.
Variations
Harvey Wallbanger:
Fuzzy Navel:

Cape Codder

Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

History
The Cape Codder is named after ‘Cape Cod’; a small peninsular located on the North East coast of the USA. The
cranberry is one of the few native North American fruits and, during the 1930s it was being pushed as a mixer
for alcohol by the Ocean Spray Company who had started to produce a carton cranberry juice.

During the mid-1900s vodka was a new product in America and the Cape Codder was a logical combination of
two unusual ingredients.
Variations
Cape Codder was the father of many highball drinks including the hugely popular Sea Breeze. It also eventually
evolved into the all-conquering Cosmopolitan.
Sea Breeze:
Bay Breeze:
Madras:

Gin.

The modern word gin originates from the Dutch word genever meaning juniper. Gin was created in the
Netherlands. Juniper berries were known to have healing properties so a Dutch doctor added them to a grain
spirit to be used as a medicine. This created a spirit the Dutch called genever. Over time the name was
shortened to gen, and eventually gin by the English.

Ingredients
Gin starts life as a neutral spirit distilled from:

The TWO most common types are:

Flavouring
This neutral grain spirit is then flavoured.

The main flavour in gin comes from:

However, there are many other flavours added to give gin its unique taste. Taken from
different parts of plants, these ‘natural flavourings’ are known as:

They are used to flavour many different wines and spirits.

Which parts of the plant are used?

The flavour from the botanicals comes from the essential oils stored within them. The essential oils carry the
aroma or essence of the botanical and need to be extracted by either pressing or distilling the ingredient.

So, what is Gin?

Gin is……….

Styles

1)
The original style of gin from Holland, genever is flavoured with botanicals in a batch still. Flavouring processes
vary depending on region with some recipes calling for up to 70 botanical ingredients.
Common brands: Bols Genever

2)
An old fashioned sweet style of gin. It was very popular in the 17 & 1800s and is the original gin used in the Tom
Collins (hence the name). Very little has been produced since the early 1900s although it is starting to make a
comeback.
Common brands: Hayman’s Old Tom

3)
The international standard style of gin. Originally it was produced in London but it can now be made anywhere in
the world. It is usually Juniper-led with hints of citrus and a rooty finish.
Common brands: Tanqueray / Gordon’s / Beefeater

4)
A style of gin that can only be made in Plymouth, on the south coast of England, using local water.
Common brands: Plymouth

5)
This a new category to encompass the new wave of gins that have appeared over the past few years. These gins
often have unusual base ingredients such as beetroot or grapes and often regional botanicals.
Common brands: Hendricks / G’Vine

Service
The following table breaks down how gin should be served.

Mixer Ice Shot Glass Straw Stirrer Garnish

White Mixer
Tonic Yes x1 Highball  
Juice
Other Fruit Juice Yes x1 Highball  

Gin Highballs

Gin & Tonic (aka G&T)

Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

History
The Gin & Tonic was originally developed as a medicine to help fight malaria. When the British colonised East
Asia they were encouraged to drink tonic water because it contains quinine which helps prevent malaria.
However, the British colonials refused to drink it on its own because they didn’t like the taste. Gin was mixed
with the tonic making a much tastier beverage!

Variations
Vodka & Tonic:

Pink Gin:

Rum.

There are many possible origins for the word rum but the most likely is from the Latin word saccharum which
means sugar. Rum originated in the Caribbean.

Ingredients
Rum is made from a by-product of commercial sugar production. This sticky and sweet black liquid is called:

This liquid comes from the sap of the tall, thick grass Saccharum Officinarum, more commonly
known as:

So, what is Rum?

Rum is……….

Styles
Although there are a huge variety of rum styles available they can all, very basically, be described as one of the
following three generic categories.

1)
These are clear rums that often have a mild taste. They are un-aged and so take no colour as they would if they
were barrel aged.
Common brands: Bacardi Superior / Havana Club Anejo Blanco

2)
All rums are clear after distillation. The gold colour and flavour comes from:


Most aged rums take their colour from a mixture of both methods.
Common brands: Bacardi 8 year old / Havana Club 7 year old

3)
Dark rums have much heavier flavours than light rums or gold rums. They are aged in oak barrels after
distillation and will also have caramel added to further darken their colour and mellow their flavour
Common brands: Captain Morgan’s / Myers Rum

Other Sugar Cane Spirits

Rhum Agricole
Rhum Agricole is a French term meaning Agricultural Rum. Rather than being made from molasses, it is made
directly from freshly squeezed sugar cane juice. Originating from Martinique in the French West Indies, it is
considered to be a more natural and unprocessed style of rum than the traditional molasses based rums of the
wider Caribbean.

Cachaça
The word cachaça comes from the name of a mildly alcoholic, sugar cane wine known as cagaça. As with Rhum
Agricole, Cachaça is made directly from sugar cane juice however, Cachaça originated, and can only be
produced, in Brazil.

Service
The following table breaks down how rum should be served.

Mixer Ice Shot Glass Straw Stirrer Garnish

No Mixer

Straight Up No x1 Shooter  
On the Rocks Yes x1 Old fashioned  
Dark Mixer
Coke/Pepsi Yes x1 Highball  
Diet Coke/Diet Pepsi Yes x1 Highball  
Coloured Mixer

Ginger Ale/Beer Yes x1 Highball  

Other Yes x1 Highball  
Premium Aged Rum
No Mixer
Cognac /
Straight Up No x1
Old fashioned  
On the Rocks Yes x1 Old fashioned  

Rum Highballs

Cuba Libre
Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

History
Sometime during the 1890s – at the beginning of the Spanish-American war – an army officer stationed in Cuba
was known to cry out Por Cube Libre which means ‘Free Cuba’ before he took a drink of his rum and coke. His
fellow soldiers followed him in this regular battle cry for freedom and its popularity spread.

Dark & Stormy

Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

History
Originating in the Caribbean island of Bermuda where they also make Goslings Rum – the only rum to make a
Dark & Stormy with according to Bermudans.
Made with good quality dark rum – such as Gosling’s Black Seal – spicy ginger beer and a healthy squeeze of
fresh lime juice this is a marvellous cocktail.

Variations
Moscow Mule:
There is no evidence to suggest a link between the two but they are essentially the same drink – the Dark &
Stormy with rum and the Moscow Mule with vodka

Tequila.

The word tequila comes from the Central American Indian word tequilan meaning Volcano. It originated in
Mexico where it is still traditionally produced mainly in and around the state of Jalisco.

Ingredients
Tequila is produced from the heart of the ‘cactus-like’ plant called the:

While the plant is often mistaken for a cactus, it is actually a type of:

Only the heart of the plant is used for making tequila. This is called the pina because;
once the leaves have been removed it looks like a large:

So, what is Tequila?

Tequila is……….

Styles
There are three different factors to consider when categorising Tequila:

1)
While all tequilas are made of agave, they can either be made from pure agave or from a combination of agave
and sugar.

If they are made from pure agave they are known as:
Common brands: Patron / Don Julio

If they are made from a mixture of agave and sugar they are known as:
Common brands: Jose Cuervo / Sauza / Olmeca / Camino

2)
The mass produced mixto tequilas are often sold in two different colours. These are Blanco (White) and Oro
(Gold).

3)
100% agave tequilas are usually sold according to their age. There are three main age categories:

 Un-aged
Un-aged 100% agave tequilas are often allowed to settle in stainless steel containers but MUST be less than
60 days old.

 Reposado
Reposado means:
The tequila must have been matured in oak casks or barrels for a minimum of:

 Anejo
Anejo means:
The tequila must have been matured in oak casks or barrels for a minimum of:

If ‘Reserva’ is listed on the bottle the tequila is either a limited edition, or of the highest quality.

Service
The following table breaks down how tequila should be served.

Mixer Ice Shot Glass Straw Stirrer Garnish

Shoot
No Mixer

Straight Up No x1 Shooter  
Sip
No Mixer
Cognac /
Straight Up No x1
Old fashioned  
On the Rocks Yes x1 Old fashioned  

Tequila Highballs

Tequila Sunrise
Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

History
The name was taken from a popular Mexican cocktail enjoyed by the Californian elite during prohibition. The
original cocktail was made with tequila, lemonade, grenadine, cassis, and soda and served at a racetrack in
Tijuana called Agua Caliente – which means: Hot Water in Mexican.
After prohibition the cocktail started being made in America, however, with a lack of skilled bartenders and
supply problems with speciality products such as French cassis the drink changed into the one we know today.

Variations
Freddie Fudpucker:

Brandy.

The word brandy comes from the Dutch word brandewijn meaning burnt wine. In northern Europe brand means
to burn. This refers to the heating of the wine during distillation. Brandy originated in North Africa however, the
techniques travelled across the Mediterranean Sea and now, brandy is produced in many European countries. It
is now most famously associated with France.

Ingredients
Brandy is made from:
It can be split in to three styles:

1) Brandy
Made from the extracted juice or the crushed pulp and skins.
For example: Cognac / Armagnac

2) Brandy
Made from the pressed grape pulp, seeds, skins and stems that are left over after all the juice
has been extracted to make wine.
For example: Grappa

3) Brandy
Made from non-grape fruits such as cherries, berries, apricots, apple and pears.
For example: Calvados / Eau-de-vie

So, what is Brandy?

Brandy is……….

Styles
Brandy can be made from any fruit, and so there are many different styles produced all over the world. The
following six brandy styles are the most common fruit distillates:

1)
A fine grape brandy produced within the Cognac region of Charente, north of the vineyards of Bordeaux in South
West France.

2)
A fine grape brandy produced exclusively in the Armagnac region of the ancient province of Gascony in the South
West corner of France.

3)
A French apple brandy produced in and around the district of Calvados in Normandy, North West France.

4)
Fruit brandies commonly from the wine producing regions of France. They are un-aged so the flavour of the fruit
is preserved and they take on no colour.

5)
Italian pomace brandy, produced from the residue of skins, stalks, pips and juice left after the pressing of the
grapes for wine production.

6)
South American grape brandy, produced specifically in the countries of Chile and Peru.

Service
The following table breaks down how brandy should be served.

Mixer Ice Shot Glass Straw Stirrer Garnish

Cognac, Armagnac, Calvados, Pisco

No Mixer

Straight Up No x1 Cognac  
Dark Mixer
Coke/Pepsi Yes x1 Highball  
Diet Coke/Diet Pepsi Yes x1 Highball  
Coloured Mixer

Ginger Ale/Beer Yes x1 Highball  

Grappa & Eau-De-Vie
No Mixer

Straight Up No x1 Grappa / Liqueur  

Brandy Highballs

Brandy Buck
Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

History
A brandy version of the original Gin Buck highball.
Variations
Gin Buck:

Horse’s Neck:

Whisk(e)y.

The word whisky comes from the Gaelic phrase Uisce Beatha (pronounced: ‘ishka baahaa') meaning: water of
life. It is believed that whisky was first made by monks who discovered distillation techniques in their travels
through North Africa and Arabia. The monks first brought their new skills back to the country of Ireland, from
here the techniques quickly travelled the short distance across the sea and whisky is now most famously
associated with Scotland.

Spelling
Today, whisk(e)y is made in many countries around the world and is spelt differently depending on where it
comes from:

Scotland: Ireland:

Canada: America:

Japan:

Ingredients
There are many different styles of whisk(e)y produced worldwide, the main ingredient in all of them is grain.
There are several different types used:

1) 2) 3) 4) 5)

So, what is Whisk(e)y?

Whisk(e)y is……….

Styles

1)
Made only from malted barley, these whiskies are made mainly in: Scotland, Ireland & Japan

Common brands of malt whisky: Scotland: Glenfiddich / Glenmorangie / Glenlivet / Laphroaig

Ireland: Bushmills / Connemara
Japan: Suntory Yamazaki / Nikka Yoichi

2)
Made from a blend of malt and grain whiskies, these are produced mainly in: Scotland, Ireland, Japan & Canada

Common brands of blended whisky: Scotland: Johnnie Walker / Chivas Regal

Ireland: Jameson / Paddy / Midleton
Japan: Suntory Hibiki / Nikka From The Barrel
Canada: Crown Royal / Canadian Club

3)
Made predominantly in the USA, this category includes: Bourbon, Tennessee & Rye

Common brands of American whisky: Bourbon: Jim Beam / Wild Turkey / Maker’s Mark / Blantons
Tennessee: Jack Daniels
Rye: Sazerac / Rittenhouse

Service
The following table breaks down how whiskey should be served.

Mixer Ice Shot Glass Straw Stirrer Garnish

No Mixer

Straight Up No x1 Old fashioned  

On the Rocks Yes x1 Old fashioned  
Dark Mixer

Coke/Pepsi Yes x1 Highball  

Diet Coke/Diet Pepsi Yes x1 Highball  
White Mixer

7-Up/Sprite/Lemonade Yes x1 Highball  

Soda Yes x1 Highball  
Coloured Mixer

Ginger Ale/Beer Yes x1 Highball  

Mineral Water
Old fashioned /
Still Yes x1
Water on the side  

Whisk(e)y Highballs

Jack & Coke

Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

Information
Be aware that if a guest orders a Jack & Coke they are asking for specific brands. If you do not stock Jack
Daniel’s or Coca Cola make sure you inform the guest before you serve them and find out their preference.

Variations
Bourbon & Coke:
Scotch & Coke:

Mamie Taylor

Glass
Ice
Method
Garnish
Ingredients

Stirrer/Straw

History
According to Vintage Spirits and Forgotten Cocktails by renowned cocktail historian Ted Haigh, the Mamie Taylor
was named after a Broadway singer and appeared around the turn of the last century. Within a few years it fell
completely out of fashion but, in 1900, it was the most popular cocktail of its day. Today, very few people have
heard of it, however, the Mamie Taylor has led to many variations that we do remember.

Variations
Moscow Mule:
Dark & Stormy:

Name Preparation No. Unit Ingredients

Americano gls Highball 30 ml Campari

ice Cubed 30 ml Rosso vermouth
mth Build 60 ml Soda water
gsh Orange twist (inside the glass)
s/s Stirrer
B-52 gls Shot 15 ml Kahlua
ice No 15 ml Baileys
mth Layer 15 ml Grand Marnier
gsh Flame (only on guest request)
s/s No
Bacardi Cocktail gls Martini 60 ml Bacardi Carta Blanca rum
ice No 30 ml Fresh lime juice
mth Shake / fine strain 15 ml Grenadine syrup
gsh Maraschino cherry
s/s No
Bay Breeze gls Highball 40 ml Vodka
ice Cubed 40 ml Cranberry juice
mth Build 40 ml Fresh pineapple juice
gsh Lime wedge 1 pc Lime squeeze (discard)
s/s Straw
Bellini gls Champagne flute 40 ml White peach puree
ice No 10 ml Sugar syrup
mth Build / stir / build 100 ml Sparkling wine
gsh No
s/s Stirrer
Bloody Mary gls Highball 40 ml Vodka
ice Cubed 80 ml Tomato juice
mth Throw 10 ml Fresh lemon juice
gsh Celery stick / lemon slice 4 dsh Worcestershire sauce
s/s Straw 2 dsh Tabasco sauce
1 pch Salt
1 pch Black pepper
Brandy Buck gls Highball 30 ml Brandy
ice Cubed 90 ml Ginger ale
mth Build 1 pc Lime squeeze (discard)
gsh Lime wedge
s/s No
Caipirinha gls Old fashioned 0.75 pc Lime (cut into 6 chunks)
ice Crushed 2 bsp White sugar (flat)
mth Muddle / build / churn 50 ml Cachaça
gsh Lime wedge (in the ice)
s/s 2 x straw
Caiprovska gls Old fashioned 0.75 pc Lime (cut into 6 chunks)
ice Crushed 2 bsp White sugar (flat)
mth Muddle / build / churn 50 ml Vodka
gsh Lime wedge (in the ice)
s/s 2 x straw
Caipirissima gls Old fashioned 0.75 pc Lime (cut into 6 chunks)
ice Crushed 2 bsp White sugar (flat)
mth Muddle / build / churn 50 ml Light rum
gsh Lime wedge (in the ice)
s/s 2 x straw
Cape Codder gls Highball 40 ml Vodka
ice Cubed 80 ml Cranberry juice
mth Build
gsh Lime wedge
s/s Straw
Cosmopolitan gls Large martini 40 ml Vodka
ice No 20 ml Cointreau
mth Shake / fine strain 30 ml Ocean Spray cranberry juice
gsh Flamed orange twist 1 pc Lime squeeze (inside the shaker)
s/s No
Cuba Libre gls Highball 50 ml Light rum
ice Cubed 10 ml Fresh lime juice
mth Build 90 ml Cola
gsh 2 x lime wedge
s/s Stirrer

Name Preparation No. Unit Ingredients

Daiquiri gls Large martini 60 ml Light rum

ice No 30 ml Fresh lime juice
mth Shake / fine strain 15 ml Sugar syrup
gsh Lime wings
s/s No
Strawberry Daiquiri gls Martini 60 ml Light rum
ice No 20 ml Fresh lime juice
mth Shake / fine strain 10 ml Sugar syrup
gsh Half strawberry (on the rim) 30 ml Strawberry puree
s/s No
Frozen Daiquiri gls Old fashioned 60 ml Light rum
ice No 20 ml Fresh lime juice
mth Blend 20 ml Sugar syrup
gsh Lime wedge 1 scp Cubed ice
s/s 2 x straw
Frozen Strawberry Daiquiri gls Old fashioned 60 ml Light rum
ice No 20 ml Fresh lime juice
mth Blend 20 ml Sugar syrup
gsh Half strawberry (on the rim) 30 ml Strawberry puree
s/s 2 x straw 1 scp Cubed ice
Dark & Stormy gls Highball 50 ml Dark rum
ice Cubed 10 ml Fresh lime juice
mth Build 90 ml Ginger beer
gsh 2 x lime wedge
s/s No
Dirty Martini gls Martini 5 ml Dry vermouth
ice No 5 ml Olive brine
mth Stir 60 ml Gin OR Vodka
gsh Green olive
s/s No
Dry Martini gls Small martini 5 ml Dry vermouth
ice No 60 ml Gin
mth Stir
gsh Green olive OR Lemon twist
s/s No
Dry Martini - Naked gls Martini 60 ml Gin
ice No
mth Stir
gsh Green olive OR Lemon twist
s/s No
Dry Martini - Wet gls Martini 15 ml Dry vermouth
ice No 60 ml Gin
mth Stir
gsh Green olive OR Lemon twist
s/s No
Dry Martini - Bradford mth Shake / fine strain
Dry Martini - Buckeye gsh Black olive
Dry Martini - Franklin gsh 2 x Green olive
Dry Martini - Gibson gsh 2 x Cocktail onion
Dry Martini - Gibson (Dirty) gsh 2 x Cocktail onion 5 ml Cocktail onion brine
Fizz gls Highball (max. 8oz) 60 ml Spirit
ice No 30 ml Fresh lemon juice
mth Dry shake / shake / build 20 ml Sugar syrup
gsh No 15 ml Egg white (optional)
s/s No 60 ml Soda water
Gin & Tonic gls Highball 30 ml Gin
ice Cubed 90 ml Tonic water
G&T mth Build
gsh Lemon slice / lime wedge
s/s No
Gin Buck gls Highball 30 ml Gin
ice Cubed 90 ml Ginger ale
mth Build 1 pc Lime squeeze (discard)
gsh Lime wedge
s/s No
Gin Fizz gls Highball (max. 8oz) 60 ml Gin
ice No 30 ml Fresh lemon juice
mth Dry shake / shake / build 20 ml Sugar syrup
gsh No 15 ml Egg white (optional)
________________________________________________________________________________
s/s No 60 ml Soda water
All training materials remain the property of Fling Bar Services Ltd and may not be
reproduced, transmitted or transferred without written management permission
The Drinks
Recipes

Name Preparation No. Unit Ingredients

Gin Rickey gls Highball 60 ml Gin

ice Cubed 20 ml Fresh lime juice
mth Build 90 ml Soda water
gsh Lime wedge
s/s Stirrer
Gin Sling gls Highball 60 ml Gin
ice Cubed 30 ml Fresh lemon juice
mth Shake / build 20 ml Sugar syrup
gsh Lemon slice / maraschino cherry 60 ml Still water
s/s Stirrer
Harvey Wallbanger gls Highball 45 ml Vodka
ice Cubed 70 ml Fresh orange juice
mth Build / layer 15 ml Galliano (float)
gsh No
s/s Straw
Jack & Coke gls Highball 30 ml Jack Daniel's
ice Cubed 90 ml Coca Cola
mth Build
gsh No
s/s No
John Collins gls Highball 60 ml Bourbon whiskey
ice Cubed 30 ml Fresh lemon juice
mth Shake / build 20 ml Sugar syrup
gsh Lemon slice / maraschino cherry 60 ml Soda water
s/s Stirrer
Kir gls White wine 10 ml Crème de cassis
ice No 150 ml White wine
mth Build
gsh No
s/s No
Kir Royale gls Champagne flute 10 ml Crème de cassis
ice No 120 ml Sparkling wine
mth Build
gsh No
s/s No
Long Island Iced Tea gls Highball 15 ml Vodka
ice Cubed 15 ml Gin
mth Shake / build 15 ml Light rum
gsh Lemon slice 15 ml Tequila
s/s Straw 15 ml Cointreau
30 ml Fresh lemon juice
10 ml Sugar syrup
30 ml Cola
Madras gls Highball 40 ml Vodka
ice Cubed 40 ml Cranberry juice
mth Build 40 ml Fresh orange juice
gsh Lime wedge 1 pc Lime squeeze (discard)
s/s Straw
Mai Tai gls Old fashioned 45 ml Aged rum
ice Crushed 15 ml Apricot Brandy
mth Shake 15 ml Orgeat (Almond syrup)
gsh Lime wedge / mint sprig 20 ml Fresh lime juice
s/s 2 x straw
Manhattan gls Martini 2 dsh Angostura bitters
Dry ice No 30 ml Dry vermouth
mth Stir 60 ml Bourbon whiskey
gsh Maraschino cherry
s/s No
Manhattan gls Martini 2 dsh Angostura bitters
Perfect ice No 15 ml Dry vermouth
mth Stir 15 ml Sweet vermouth
gsh Maraschino cherry 60 ml Bourbon whiskey
s/s No
Manhattan gls Martini 2 dsh Angostura bitters
Sweet ice No 30 ml Sweet vermouth
mth Stir 60 ml Bourbon whiskey
gsh Maraschino cherry
________________________________________________________________________________
s/s No
All training materials remain the property of Fling Bar Services Ltd and may not be
reproduced, transmitted or transferred without written management permission
The Drinks
Recipes

Name Preparation No. Unit Ingredients

Manhattan - gls Martini 2 dsh Angostura bitters

Sweet Side Of Perfect ice No 10 ml Dry vermouth
mth Stir 20 ml Sweet vermouth
gsh Maraschino cherry 60 ml Bourbon whiskey
s/s No
Margarita gls Large martini 40 ml Tequila
ice No 20 ml Cointreau
mth Shake / fine strain 20 ml Fresh lime juice
gsh Half salt rim / lime wings 10 ml Sugar syrup
s/s No
Strawberry Margarita gls Martini 40 ml Tequila
ice No 20 ml Cointreau
mth Shake / fine strain 20 ml Fresh lime juice
gsh Half strawberry (on the rim) 10 ml Sugar syrup
s/s No 30 ml Strawberry puree
Frozen Margarita gls Old fashioned 40 ml Tequila
ice No 20 ml Cointreau
mth Blend 20 ml Fresh lime juice
gsh Lime wedge (on the rim) 20 ml Sugar syrup
s/s 2 x straw 1 scp Cubed ice
Frozen Strawberry Margarita gls Old fashioned 40 ml Tequila
ice No 20 ml Cointreau
mth Blend 20 ml Fresh lime juice
gsh Half strawberry (on the rim) 20 ml Sugar syrup
s/s 2 x straw 30 ml Strawberry puree
1 scp Cubed ice
Fuzzy Navel gls Highball 30 ml Vodka
ice Cubed 30 ml Peach Schnapps
mth Build 60 ml Fresh orange juice
gsh No
s/s Straw
Mamie Taylor gls Highball 50 ml Scotch whisky
ice Cubed 10 ml Fresh lime juice
mth Build 90 ml Ginger beer
gsh 2 x lime wedge
s/s No
Martinez gls Martini 2 dsh Angostura bitters
ice No 5 ml Maraschino liqueur
mth Stir 30 ml Rosso vermouth
gsh Lemon twist 60 ml Gin
s/s No
Mojito gls Highball 2 pch Fresh mint leaves
ice Crushed 50 ml Light rum
mth Press / churn / build 20 ml Fresh lime juice
gsh Mint sprig 10 ml Sugar syrup
s/s 2 x straw 30 ml Soda water
Moscow Mule gls Julep cup 50 ml Vodka
ice Cubed 10 ml Fresh lime juice
mth Shock-shake / Build 5 ml Sugar syrup
Crushed ice cap /
gsh 90 ml Ginger beer
2 x Lime wedge
s/s 2 x Straw
Negroni gls Old fashioned 20 ml Campari
ice Cubed 20 ml Rosso vermouth
mth Build 20 ml Gin
gsh Orange twist (inside the glass)
s/s Stirrer
Pina Colada gls Highball 60 ml Light rum
ice Cubed 30 ml Coconut cream
mth Dry blend 20 ml Fresh Cream
gsh Lime wedge (on the rim) 60 ml Fresh pineapple juice
s/s Straw
Frozen Pina Colada gls Highball 60 ml Light rum
ice No 30 ml Coconut cream
mth Blend 20 ml Fresh Cream
gsh Lime wedge (on the rim) 60 ml Fresh pineapple juice
s/s 2 x straw 1 scp Cubed ice

Name Preparation No. Unit Ingredients

Pink Gin gls Highball 30 ml Gin

ice Cubed 3 dsh Angostura bitters
mth Build 90 ml Tonic water
gsh Lemon slice / lime wedge
s/s Stirrer
Rossini gls Champagne flute 40 ml Strawberry puree
ice No 10 ml Sugar syrup
mth Build / stir / build 100 ml Sparkling wine
gsh No
s/s Stirrer
Sangria gls Highball 30 ml Brandy
ice Cubed 60 ml Red wine
mth Pass 60 ml Fresh orange juice
Grated nutmeg / orange slice /
gsh 15 ml Fresh lime juice
lemon slice
s/s Stirrer 15 ml Sugar syrup
Screwdriver gls Highball 40 ml Vodka
ice Cubed 80 ml Fresh orange juice
mth Build
gsh No
s/s Straw
Sea Breeze gls Highball 40 ml Vodka
ice Cubed 40 ml Cranberry juice
mth Build 40 ml Fresh pink grapefruit juice
gsh Lime wedge 1 pc Lime squeeze (discard)
s/s No
Singapore Sling gls Higball 1 dsh Angostura bitters
ice Cubed 40 ml Gin
mth Shake / build 20 ml Cherry Heering
gsh Lemon slice / maraschino cherry 30 ml Fresh pineapple juice
s/s Stirrer 10 ml Fresh lemon juice
5 ml Sugar syrup
5 ml Grenadine syrup
30 ml Soda water
Sling gls Highball 60 ml Spirit
ice Cubed 30 ml Fresh lemon juice
mth Shake / build 20 ml Sugar syrup
gsh Lemon slice / maraschino cherry 60 ml Still water
s/s Stirrer
Tequila Sunrise gls Highball 40 ml Tequila
ice Cubed 80 ml Fresh orange juice
mth Build / layer 10 ml Grenadine syrup (sink)
gsh No
s/s Straw
Ti' Punch gls Old fashioned 60 ml Agricole rum
ice Cubed 15 ml Sugar syrup
mth Build / stir 3 pc Lime cheek (squeezed)
gsh No
s/s Stirrer
Tom Collins gls Highball 60 ml Gin
ice Cubed 30 ml Fresh lemon juice
mth Shake / build 20 ml Sugar syrup
gsh Lemon slice / maraschino cherry 60 ml Soda water
s/s Stirrer
Vesper Martini gls Martini 45 ml Gin
ice No 15 ml Vodka
mth Shake / fine strain 7.5 ml Lillet Blanc / Martini Bianco
gsh Lemon twist
s/s No
Vodka Martini / Vodkatini gls Martini 5 ml Dry vermouth
ice No 60 ml Vodka
mth Stir
gsh Green olive OR Lemon twist
s/s No

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